Cinnamon Welsh Cakes

Dairy-free cinnamon welsh cakes

Well, Hello March and Happy St David’s day. We’ve survived through the dark depths of winter and spring is lurking round the corner – things are starting to look up!

Since there are a lot of Davids in my life [other half, step-father, many relatives] and I’m part Welsh, St David’s day has always featured fairly prominently in the family calendar and any Welsh themed celebration just has to feature daffodils and cake! I have never come across a country where teashops, cakes and little white haired old ladies are so abundant! When I was little we spent many wonderful holidays visiting Aunty Gwen in Wales – she was the ultimate lovely Great Aunt, not only superbly kind but filled with enjoyment of life – and of course cake would often feature.

dairy-free welsh cakes, cinnamon


My favourite Welsh sweet treat is definitely these scummy Welsh cakes – they basically a kind of small scone, dry fried in a skillet/frying pan and then sprinkled with sugar. I’ve other yummy versions on my site – traditional Welsh cakes spiced with allspice and sultanas, indulgent chocolate chip versions, luxurious white chocolate and raspberry and also a surprising and delicious lemon and thyme. You may have guessed, I quite like Welsh cakes! This version was created for my girls – spiced and tasty with no unexpected bits – they’re delicious served warm with a smear of dairy-free margarine and a sprinkle of sugar.

Welsh cakes have to be the ultimate speedy teatime treat – whipped up in minutes and best eaten still warm – perfect for impromptu guest or emergency snack situations!

Cinnamon Welsh Cakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan welsh cakes, cinnamon flavour

makes 8-12

1 cup of plain flour

1/2 tsp baking powder

a pinch of salt

1/4 cup dairy-free spread

1/4 cup of caster sugar

1/2 – 1 tsp cinnamon

3 tbsps oat milk

caster sugar, to sprinkle

  1. Sift the flour, baking powder, salt and spice into a bowl.
  2. Rub in the spread until the mixture resembles fine breadcrumbs. Stir in the sugar.
  3. Add the oat milk and mix to form a slightly sticky dough.
  4. Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
  5. Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
  6. When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
  7. Sprinkle with caster sugar and serve.
  8. To reheat warm in an oven or microwave

dairy-free, egg-free welsh cakes

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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